A welcome addition to any wine country picnic, this pesto pasta salad from Napa’s venerable Oakville Grocery pairs perfectly whatever you’d like to serve at a summer party, whether it’s poolside, at the beach or picnicking amid the redwoods. Serve it as a side for grilled chicken or steak or simply sandwiches. The recipe appears in the market’s new “Oakville Grocery, The Cookbook” (Weldon Owen, $35), which suggests you look for cherry-sized mozzarella balls called “ciliegine” and consider using hand-milled, handmade pasta from San Francisco’s Bayview Pasta .
Serves 4 to 6 Kosher salt and freshly ground black pepper 1 pound orecchiette or other short pasta 3 tablespoons extra-virgin olive oil 1⁄2 a preserved Meyer lemon, homemade or store-bought (optional) 1 pound cherry or grape tomatoes, halved or quartered 1⁄2 pound fresh, small mozzarella balls or ciliegine, halved 1 cup basil pesto, homemade or store-bought, plus more as needed 1⁄4 cup grated Parmesan cheese 2 tablespoons fresh lemon juice (optional) Pinch of red pepper flakes (optional) Fill a large pot with 4 quarts of water and bring to a rapid boil over high heat. Add 1 tablespoon salt and the pasta and stir for the first minute of cooking and occasionally thereafter. Cook until al dente, according to the package instructions.
Drain into a colander and rinse under cold running water until cooled. Drain again, shaking out the excess moisture. Transfer to a large, wide serving bowl.
Drizzle with .
